This scrumptious caramel sauce is simply delicious. It’s amazing as ice cream topping, atop pancakes, a dip for fruit, drizzled in coffee or even eaten off the spoon (don’t ask me how I might know this!! Haha). Joking aside, this caramel sauce is smooth, creamy and decadent and so much better than store bought! Just a handful of ingredients and no fake sugars, preservatives or any other unwanted chemicals so be sure so store extras in the fridge.
Let’s get started!
Put brown sugar and butter in a pot.
Bring to a boil, stirring constantly. Add vanilla and cream. Whisk so the cream is well incorporated into the caramel.
Simmer 10 minutes, do not boil because it may curdle.
Pour into a jar. Let cool. Refrigerate for up to 3 weeks.
Caramel Sauce
1 cup brown sugar
1/4 cup butter
1/2 tsp vanilla
1-1/4 cups heavy cream
Put brown sugar and butter in a pot. Bring to a boil, stirring constantly. Add vanilla and cream. Whisk so the cream is well incorporated into the caramel. Simmer 10 minutes, do not boil because it may curdle. Pour into a jar. Refrigerate for up to 3 weeks.
We used this yummy homemade caramel sauce and homemade chocolate sauce on the no-nut triple chocolate cookie we made with ice cream. This caramel sauce is the best! So much better than store bought!
